Pumpkin Kubbeh

A rich and hearty soup with sweet pumpkin and stuffed semolina dumplings

preptime1 hr
cooktime2 hrs
servings20 dumplings
Ingredients

Ingredients:

soup

  • 2 onions

  • 5 zucchinis

  • 3–4 pieces pumpkin

  • 1 carrot

  • 4 garlic cloves, sliced

  • 1 handful raisins

  • 1½ tsp salt

  • 3½ tsp sweet paprika

  • 2 tsp garlic powder

  • ½ tsp black pepper

  • 1 heaping tsp cumin

  • ¾ tsp baharat

  • 1 can diced tomatoes

  • 2 heaping tbsp tomato paste

  • 1 tbsp sugar

  • 50ml lemon juice

  • 2 liters water

filling

  • 1 kg ground beef

  • 1 bunch parsley, finely chopped

  • 1 bunch cilantro, finely chopped

  • 2 onions, finely chopped

  • 1 egg

  • Salt

  • Pepper

  • 1 tbsp cumin

  • 2 tbsp chopped garlic (optional)

  • 2 tsp pomegranate concentrate (optional)

dough

  • 1 kg semolina

  • 2 cups water

Preparation

Preparation:

soup

  1. In a large pot, sauté the onions until golden

  2. Add the garlic and all chopped vegetables

  3. Let them sear slightly, then add boiling water and all spices

  4. Bring to a boil, then reduce to a simmer after 30 minutes

  5. Cook until the vegetables are very soft

filling

  1. Mix all filling ingredients in a bowl

  2. Let the mixture rest while you prepare the dough

dough

  1. In a large bowl, mix semolina and water until a dough forms

  2. Cover and let rest in the fridge for about 15 minutes until firm

assembly

  1. Roll the meat mixture into small balls and set aside

  2. Take a small piece of dough, roll into a ball, and flatten in your palm with a bit of water

  3. Place a meat ball in the center and close the dough around it to form a sealed dumpling

  4. Repeat with remaining dough and filling

cooking

  1. Once the vegetables in the soup are soft, raise the heat to a gentle boil

  2. Add the kubbeh gently, a few at a time (about 10), letting them settle before adding more

  3. Swirl the pot gently to make space for more dumplings

  4. Once all kubbeh are added and soup is boiling again, reduce the heat

  5. Simmer for 1–1.5 hours until fully cooked

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